B. Voycheshin's Easter Bread With Saffron and Raisins

Food.com

225 mins (prep 180, cooking 45)

16 ingredients

4 servings

This is the decadent version of Easter Bread that I grew up with and that I have made for my family, and that they will make for theirs. My Aunt was married to a nobleman in Spain and used to supply her brother (my dad) and my mom with the saffron for this bread when I was a kid. That was back when the eggs ran free and their yolks were yellow! Remember that? I know, you can get them now but they are so expensive! And saffron, well, needless to say having a coffee can full of money buried in the garden wouldn't hurt for this one! Personally, I save all year for it! And use the coffee can at the end of it all (no-I don't really bury it in the garden!) Try this, you'll love it! Every Easter this is different for me - it's a learning curve I guess. I just know there is no other bread like it!